Carrot and Butternut Squash Pilaf
Carrot and Butternut Squash Pilaf
Ingredients
For the Pilaf
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 2 cups butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 1 cup carrots, diced into 1/2-inch pieces
- 1 cup basmati rice, rinsed thoroughly
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 2 cups vegetable broth
- 1 can canned chickpeas, 15-ounce, rinsed and drained
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh parsley, chopped
- 2 tablespoons slivered almonds, toasted
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 2
Add the minced garlic, butternut squash cubes, and diced carrots to the pot. Sauté for another 5 minutes, stirring frequently, until the vegetables begin to soften slightly.
⏱️ 5 min
- 3
Stir in the rinsed basmati rice, ground cumin, ground coriander, and turmeric powder. Cook for 1 minute, stirring constantly, to lightly toast the rice and spices.
⏱️ 1 min
- 4
Pour in the vegetable broth, add the rinsed and drained chickpeas, salt, and black pepper. Stir well to combine. Bring the mixture to a boil.
⏱️ 3 min
- 5
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 18 to 20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 20 min
- 6
Remove the pot from the heat and let it rest, still covered, for 5 to 10 minutes. This allows the steam to finish cooking the rice and ensures a fluffy texture.
⏱️ 10 min
- 7
Uncover the pot, fluff the pilaf gently with a fork. Stir in the chopped fresh parsley and sprinkle with toasted slivered almonds before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Carrot and Butternut Squash Pilaf
Ingredients
For the Pilaf
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 2 cups butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 1 cup carrots, diced into 1/2-inch pieces
- 1 cup basmati rice, rinsed thoroughly
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 2 cups vegetable broth
- 1 can canned chickpeas, 15-ounce, rinsed and drained
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh parsley, chopped
- 2 tablespoons slivered almonds, toasted
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the minced garlic, butternut squash cubes, and diced carrots to the pot. Sauté for another 5 minutes, stirring frequently, until the vegetables begin to soften slightly.
⏱️ 5 min - 3
Stir in the rinsed basmati rice, ground cumin, ground coriander, and turmeric powder. Cook for 1 minute, stirring constantly, to lightly toast the rice and spices.
⏱️ 1 min - 4
Pour in the vegetable broth, add the rinsed and drained chickpeas, salt, and black pepper. Stir well to combine. Bring the mixture to a boil.
⏱️ 3 min - 5
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 18 to 20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
⏱️ 20 min - 6
Remove the pot from the heat and let it rest, still covered, for 5 to 10 minutes. This allows the steam to finish cooking the rice and ensures a fluffy texture.
⏱️ 10 min - 7
Uncover the pot, fluff the pilaf gently with a fork. Stir in the chopped fresh parsley and sprinkle with toasted slivered almonds before serving.
⏱️ 2 min